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Developed by the U.S. Highbush Blueberry Council


  • 6 ounces soba noodles
  • 1 1/2 cups blueberries, divided
  • 1/4 cup Hoisin sauce
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons fresh lime juice
  • 1 1/2 teaspoons soy sauce
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon chili paste
  • 1 1/2 pounds boneless, skinless chicken breast, cut into strips or chunks
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1/2 cup chopped fresh basil, divided
  • Toasted pine nuts and shredded
  • Coconut (optional)


Cook soba noodles until al dente according to package directions. Drain; set aside. In a small bowl combine 1/2 cup of the blueberries, Hoisin sauce, vinegar, lime juice and soy sauce; with a potato masher, crush berries. Stir in cornstarch and chili paste until dissolved; set aside. In a large bowl combine chicken, garlic, ginger and salt. In a large skillet, heat vegetable oil over medium-high heat. Add chicken; cook 2 minutes on each side. Stir in blueberry mixture and 2 tablespoons water. Cook, stirring occasionally, until sauce begins to thicken, about 3 minutes.

Stir in noodles, remaining cup of blueberries and half of the basil.  Reduce heat to low, cook just until blueberries are warm, about 1 minute. To serve, divide among pasta bowls. Garnish with pine nuts, coconut and remaining basil, if desired.

Serves 4

Nutrients per serving:
500 calories, 46 gms protein, 53 gms carbohydrates, 2 gms dietary fiber, 12.6 gms fat, 1.6 gms saturated fat, 792 gms potassium